Produção e análise sensorial de cerveja artesanal do tipo Weissbier com espécies nativas do nordeste brasileiro

Abstract

The beer production is one of the classic ways of perform biotechnology, therefore beer is characterized as a biotechnological product, once it makes use of fermentation that occursthrough microorganisms, yeasts, which converts sugars extracted from cereals, such as barleymalt, producing ethanol and carbon dioxide as by-products. During fermentation, the yeastproduce hundreds of compounds that are products of its metabolism and will contribute withthe sensory unique features to the final product. This project aims to show, the results of thedata survey of craft beer consumption occurred via google forms, developed a recipe andproduced craft beer weissbier. In a partnership with UFC, The Brisa brewery (nanobrewerylocated in Fortaleza) provided the necessary space for use with scientific purposes, whichaimed to understand how the nanobrewery production parameters works, the development stages of a new product and its characteristics. Thereby, a recipe was developed for the production of three fruity beers with the flavors of: Cajá-umbu (Spondias bahiensis XSpondias spp.), Jocote (Spondias purpurea L.) and Passion Fruit (Passiflora educis). Thefruits used are one of the few native fruits from the northeast that are widely consumed in theregion, and they are already used for the production of other types of alcoholic beveragessuch as cachaça and liqueurs. The experiment was divided into 8 formulations that weredivided in 4 groups (CONTROL, A, B and C) with different concentrations of fruit pulp anddifferent stages of adding pulp to the wort/beer. Four formulations obtained an AcceptabilityIndex of >70% in relation to the factors evaluated in the sensory analysis, the treatments are:C1 with 84.5% approval (12.5% of passion fruit pulp in relation to the final volume, added atmaturation ); A2 with 74.3% approval (6.25% of cajá-umbu pulp in relation to the finalvolume added at maturation); A1 with 72.4% (6.25% of cajá-umbu pulp in relation to thefinal volume, added pre-fermentation); and finally CONTROL with 70.8% (No pulp added).The samples obtained different colors and ph according to the variations of concentration andaddition step. The tests showed good results, and the beer is viable for production and hasgreat commercial potential.